Lose the gin, and replace it with Mezcal. Keep everything else; red vermouth, Campari, and the orange peel. Don’t forget the orange peel. There! You’ve got a Mezcal Negroni. 

This cocktail has gained lots of popularity in recent years. This switch usually gives the cocktail a smoky flavor that pairs well with the bitter taste of Campari and the sweetness of the vermouth, which is typically red Cinzano.

Of course, it’s not always going to be smoky, since this would depend on the mezcal you’re using. The smokier mezcal tends to be young Espadín, which is also the kind you could get away with making a cocktail with. Pricier and aged variations might be best enjoyed straight, but that’s entirely up to the drinker.

Where does the mezcal negroni come from?

I first encountered a mezcal Negroni while in Athens, at a Mexican-themed cocktail bar whose name I have unfortunately forgotten. A quick Google search led me to a bunch of US-centered articles that discussed the drink, which made me understand that it spawned from there. I have yet to see one in Spain and Mexico, which is where I spend most of my time.

Now, from Greece to the United States, there’s literally a world in-between, so it’s safe to say this cocktail is catching on quickly. It makes sense if you consider how easy it is to make one. 

What does mezcal have that gin hasn’t?

What’s so different about Mezcal and Gin? You’d have to open up Wikipedia and take a look at the history of the Spanish and British empires and the mutual bellicosity they engaged in for centuries for a full story, but the quick of it is that  Mezcal is a smoky, agave-based spirit that originated in Mexico. It has a rich history dating back centuries, even before the Spanish made their way there. Recently, historians have found evidence of agave distillation being made by indigenous people in Mexico and then perfectioned by Spanish settlers. 

Gin’s story, on its part, is quite complex but developed entirely in the Old World. The basic definition of gin is that it’s the distillation of juniper berries and barley or other grains. Gin, for the most part, is not smoky, but there are exceptions. 

Although it’s very straightforward, here’s my Mezcal Negroni recipe: 

Ingredients:

1 oz Mezcal

1 oz Campari

1 oz Sweet Vermouth (we like El Bandarra)

Orange peel (for garnish) (burn it a bit for a smokier touch)

Instructions:

Fill a rocks glass with ice.

In a shaker, add the Mezcal, Campari, and vermouth. No shaker? You can just stir it and nobody will judge you.

Shake or stir well for about 10-15 seconds, letting it get ice cold.

Strain the mixture into the glass over more ice. Garnish with the twist of orange peel. Another nice touch is to use some blood orange. Tastes the same really, but it looks great.

You can change it up according to your taste and highlight certain notes. For instance, add more Mezcal for a smokier version, or go easy with it to keep it lighter, more vermouth for a sweeter touch, etc. After all, if you think about it, a Negroni made of all equal measures is like three drinks in one 🤠.